Method

Melt the butter over a low heat. Add flour, nutmeg, cayenne and salt. Cook for 8 minutes, stirring regularly, until the mixture starts to foam and the flour is cooked.

Add milk gradually, stirring to prevent lumps forming. Cook for a further 10 minutes while stirring. Stir through 125g gruyere cheese. Remove from heat and transfer mixture to a bowl, add egg yolks and combine. Whisk whites to medium peaks and fold through in batches. Pour evenly into moulds. Fill a roasting tray with hot water, one-third the height of the moulds. Bake for 20 minutes with moulds sitting in the tray of water.

Remove from the oven and allow to cool. Soufflés will shrink. They can be put to one side at this stage.

Remove soufflés from moulds and place upside down in 6 ovenproof dishes with sides.

Pour cream and sprinkle with remaining gruyere and Parmesan. Bake for 20 minutes or until puffed up and golden brown. Serve immediately.